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Veggie Turkey Burgers

A few months ago, I claimed that the cheeseburger I had at Husk in Charleston was the best burger I had ever had.

I might have found a replacement.

I’ve finally moved into my new dorm, and with it comes a whole new set of responsibilities, including feeding myself on a regular basis. My roommate, Rebecca, had her mom staying with us for a few days, and she made us some delicious meals while she was here. However, she’s back in Cincinnati now, which means we have to fend for ourselves.

After exhausting all of my go-to options (Garlic Pasta, Enchilada Soup, Hot Pockets) I decided to try something new from a recipe I found on Foodily. I changed the recipe around a little to suit my tastes and make do with what I have, but you can find the original recipe here.

3. Form into patties and cook over medium-high heat until cooked through (mine were about 4 minutes on each side, and I cooked 3 at a time)

4. Spread Cream Cheese on bun, add patties and enjoy!

Yield: about 6 patties

My favorite part about these burgers is that they are so juicy and delicious. I don’t have access to a grill, but cooking them in the pan worked just fine, and the addition of the creamy Philadelphia was the perfect match. I didn’t add any additional veggies on top as I usually do with burgers (lettuce, tomato, pickles, etc) since the patties themselves are already stuffed full.

The best part about these is that I ate one for lunch, and froze the rest after I cooked them. Since meat can’t be re-frozen after it’s already been thawed, you have to cook the burgers before you can put them back into the freezer, but once they’ve been cooked, a couple of Ziplock baggies with the date on them do the trick. Basically, you’ve just made yourself five additional meals!

But buying groceries is expensive, they say. No way! Here’s a breakdown of price to prove to you that you’re better off making these burgers for yourself than buying that McDonald’s Happy Meal: